Italian Sausage Ravioli & Brussel Sprouts

This turned out to be one of my favorite pasta dishes this season!  I had leftover shredded brussel sprouts from a pizza I made the other night and some Rana Italian Sausage Ravioli.  It’s easy to throw together and super delicious!

INGREDIENTS

Italian Sausage Ravioli with Brussel Sprouts.jpg

1 package Rana Italian Sausage Ravioli
3 Tbsp olive oil separated
Johnsonville spicy Italian Sausage brats, sliced (4-5)
2 cups fresh brussels sprouts, shredded
1/3 cup pesto
1 and 1/2 tsp minced garlic
1/2 teaspoon freshly cracked pepper
1/2 cup low-sodium chicken broth
1/3 cup freshly grated Parmesan cheese

DIRECTIONS

  • Start by preparing the ravioli according to package directions. Drain. Cut off the ends of the brussels sprouts shred them or give them a quick coarse chop. Set aside.

  • Meanwhile, add 2 tablespoons olive oil to a large skillet over medium high heat. Add in the sausage and flip as it browns.

  • Move the sausage to the edges of the pan (do not drain it) and add in the brussels sprouts. Sauté, stirring occasionally until crisp tender. Add in the garlic, and pepper, while cooking the veggies.

  • Pour in the chicken broth and the cooked + drained ravioli. Toss to coat. Add the pesto and toss. Sprinkle on the Parmesan and enjoy immediately.

  • Add additional cracked pepper and parmesan to individual plates as desired.


DinnerMarie KellyMilford KitchenItalian sausage, ravioli, pasta, pesto, brussel sprouts, garlic, parmesanComment